Rustic Walnut Sourdough Bread

🕒 Prep: 1 hour 40 min
🔥 Cook: 45 min
🍽 Serves: 8
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This Rustic Walnut Sourdough Bread brings together the earthy richness of toasted walnuts with the tangy depth of sourdough. It's perfect for a cozy breakfast or an artisan addition to your bread basket. Let's dive into making this delightful loaf!

Ingredients for Rustic Walnut Sourdough Bread

All-purpose flour provides a versatile base, giving the bread structure and a balanced crumb. Whole wheat flour adds a hearty texture and enhances the nutty flavor profile. Water is the liquid gold that hydrates the flour, allowing gluten to develop. Sourdough starter, when active and bubbly, acts as the natural leaven, infusing the dough with its unique tang. Salt not only enhances flavor but also strengthens the dough structure. Finally, walnuts bring a delicious, toasted crunch to each bite.

Tips & Tricks

  • Always use an active, bubbly sourdough starter for the best rise.
  • Toast the walnuts before adding them to bring out the oils and enhance their flavor.
  • If your dough is sticky, wet your hands slightly before handling it.
  • For a deeper sour flavor, extend the cold retardation in the fridge up to 24 hours.

Serving Suggestions

This bread is divine with a smear of soft butter and honey. Try it alongside a creamy pumpkin soup for a fall dinner, or use it for an elevated turkey and cranberry sandwich. It's also a fantastic base for avocado toast topped with fresh herbs.

Frequently Asked Questions

Can I omit the whole wheat flour?
Yes, you can use only all-purpose flour for a lighter crumb, but the whole wheat adds a nice depth of flavor.
What if I don't have a Dutch oven?
You can use any oven-safe pot with a lid or bake on a baking stone with a steam tray in the oven to mimic the steam environment.
How do I know if my starter is ready?
Your starter should be bubbly and double in size within 4-6 hours of feeding. It should also have a pleasant tangy aroma.

Rustic Walnut Sourdough Bread Recipe Walkthrough

Start by mixing 3 cups of all-purpose flour and 1 1/2 cups of whole wheat flour with 1 1/2 cups of water in a large bowl. Stir until there's no dry flour left, then let it rest for about 30 minutes. This autolyse step helps gluten development without much effort from your side.

Next, add 1/2 cup of your active sourdough starter and 1 1/2 teaspoons of salt to the dough. Mix everything thoroughly until well incorporated. Now, fold in 1 cup of toasted and chopped walnuts, ensuring they're evenly dispersed throughout the dough.

Now it's time for some gentle work. Perform a series of stretch and folds—every 30 minutes for the next 2 hours. This means lifting one side of the dough and folding it over to the other side, rotating the bowl slightly each time. It strengthens the dough without needing to knead aggressively.

Once you've done your stretch and folds, let the dough rise at room temperature until it doubles in size. This might take 4 to 6 hours, depending on the temperature of your kitchen. When it's ready, shape the dough into a boule (a round loaf) and place it into a floured banneton or a bowl lined with a clean, floured kitchen towel.

Cover your dough and pop it into the refrigerator for an overnight rest, known as cold retardation. This enhances the flavor and makes it easier to handle before baking.

The next day, preheat your oven to 475°F with a Dutch oven inside. Once it's hot, carefully transfer your dough into the Dutch oven. Score the top with a sharp blade to allow it to expand while baking. Cover with the lid and bake for 20 minutes, then remove the lid and bake for another 25 minutes until your loaf is golden brown.

After baking, let your bread cool on a wire rack before slicing. This cooling period is crucial as it allows the crumb to set properly.

Why You'll Love This Recipe

  • Perfect balance of nutty flavors and sourdough tang.
  • Crunchy crust with a soft, airy interior.
  • Satisfying homemade bread experience without the need for commercial yeast.
  • Great for both beginners and seasoned sourdough bakers.

Ingredients

3 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 cups water
1/2 cup sourdough starter, active and bubbly
1 1/2 teaspoons salt
1 cup walnuts, toasted and chopped

Step-by-step Instructions

1. In a large bowl, mix flours and water until no dry flour remains. Let it sit for 30 minutes.
2. Add the sourdough starter and salt to the dough. Mix until well incorporated.
3. Work in the walnuts, ensuring they are evenly distributed.
4. Perform a series of stretch and folds every 30 minutes for 2 hours.
5. Let the dough rise at room temperature until doubled in size, about 4-6 hours.
6. Shape the dough into a boule and place it in a floured banneton.
7. Cover and refrigerate overnight for a cold retardation.
8. Preheat the oven to 475°F with a Dutch oven inside.
9. Carefully transfer the dough into the preheated Dutch oven, score the top, and cover with the lid.
10. Bake for 20 minutes, remove the lid, and bake for another 25 minutes until golden brown.
11. Let cool on a wire rack before slicing.

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